Boulangerie
Pumpkin Banana Bread with Maple Cinnamon Butter
1 h 35Pour 10Nutri-Score D€
D
1 h 35
1 h 35Pumpkin Banana Bread with Maple Cinnamon Butter
ce qu’il vous faut
Ingrédients
unsalted butter (softened)Produits laitiers113 g
brown sugarÉpicerie100 g- granulated sugarÉpicerie100 g
bananas (very ripe, mashed)Fruits et légumes3 morceaux- pumpkin puree (one can)Épicerie425 g
maple syrupÉpicerie60 ml
eggsProduits laitiers2 morceaux
pumpkin spiceÉpices5 g
cinnamonÉpices5 g- vanilla extractÉpicerie5 ml
- toasted sesame oilÉpicerie1 ml
saltÉpices2 g
all-purpose flour (sifted)Céréales240 g- baking sodaÉpicerie5 g
- butter (softened, for the maple cinnamon butter)Produits laitiers60 g
- maple syrup (for the maple cinnamon butter)Épicerie15 ml
- cinnamon (for the maple cinnamon butter)Épices2 g
par portion
Nutrition
248kcal
- Glucides
- 33 g
- Protéines
- 3 g
- Lipides
- 12 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Moule à cake- Tamis
Fouet
Four
pas à pas
Préparation
- Étape 1
Cream the butter and sugars
- In a large bowl, mix the softened unsalted butter with the brown sugar and granulated sugar.
- Beat until well combined and creamy.
- Étape 2
Add the bananas and pumpkin
- Mash the very ripe bananas and mix them into the batter.
- Add the pumpkin puree and mix well.
- Étape 3
Add the wet ingredients and spices
- Mix in the maple syrup and the eggs.
- Add the pumpkin spice, cinnamon, vanilla extract, toasted sesame oil and salt, then mix.
- Étape 4
Fold in the dry ingredients
- Sift the all-purpose flour and add it with the baking soda.
- Mix until just combined, without overmixing.
- Étape 5
Bake the bread
- Pour the batter into a greased loaf pan.
- Bake at 175 °C for about 1 hour, until a skewer inserted in the center comes out clean.
- Étape 6
Make the maple cinnamon butter
- Mix the softened butter with the maple syrup and cinnamon.
- Spread generously over the warm bread.
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